Heavenly Island Bundt Cake
Transport your taste buds to a tropical paradise with this Heavenly Island Bundt Cake, a luscious dessert that balances rich flavors with a zesty twist. Perfectly moist and infused with coconut milk, crushed pineapple, and fragrant lime zest, this bundt cake captures the essence of island-inspired indulgence. Topped with a silky lime-coconut glaze and a sprinkling of toasted coconut flakes, every bite bursts with sunny, citrusy sweetness and a hint of tropical charm. Whether you're hosting a summer gathering or craving a sweet escape, this show-stopping bundt cake is sure to impress. Ready in just over an hour, it's the perfect centerpiece for any special occasion! Keywords: tropical dessert, coconut bundt cake, pineapple cake, lime glaze, island-inspired baking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 tablespoon lime zest
- 1.5 cups powdered sugar
- 2 tablespoons lime juice
- 2 tablespoons additional coconut milk (for glaze)
- 0.5 cups toasted coconut flakes (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a bundt pan, ensuring all crevices are well-coated to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Stir in the vanilla extract.
On low speed, alternate adding the dry ingredients and coconut milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined.
Fold in the crushed pineapple, shredded coconut, and lime zest with a spatula, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the bundt cake from the oven and let it cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely.
While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, lime juice, and 2 tablespoons of coconut milk until smooth and pourable.
Once the cake is completely cool, drizzle the glaze evenly over the top, letting it cascade down the sides of the bundt cake.
Sprinkle the top with toasted coconut flakes for an added island-inspired touch.
Slice, serve, and enjoy your Heavenly Island Bundt Cake!
Nutrition Facts
Calories |
6677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.8 g | 411% | |
| Saturated Fat | 221.3 g | 1107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 3320 mg | 144% | |
| Total Carbohydrate | 917.8 g | 334% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 616.8 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 315 mg | 24% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1840 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
